Carrot Muffins with Vanilla Frosting

This is a great way of recycling the carrot pulp after making carrot juice! Simple muffins go perfectly with rich, creamy frosting! What a luxury!

Ingridient

4 1/2 cups carrot pulp (the remains after making carrot juice)

1 1/4 cups ground almond (almond powder)

2 tablespoons ground flaxseeds

3 tablespoons coconut oil, melted if solid

5 tablespoons date paste

4 tablespoons raisins, roughly chopped

4 tablespoons walnuts, roughly chopped

1/2 teaspoon vanilla extract

1 teaspoon cinnamon powder

1/2 teaspoon nutmeg powder

Pinch clove powder

Pinch salt

Garnish:

Vanilla frosting

Method

1. Mix all ingredients in a bowl by hand and press into the muffin molds. As it does not rise, top up the mixture to make it look like a “muffin” shape.

2. Remove from the mold and place onto the mesh screen and dehydrate at 105-115° F/ 41-46° C for about 8 hours until dry outside but soft inside.

3. Garnish with vanilla frosting on top or on the side.

FYI: Mini silicon muffin molds are very useful. They are easy to remove straight after you fill the dough in order to dehydrate so that they will have a perfect outcome, crunchy outside and soft inside.
Variation: Carrot Cake
If you want to make carrot cake, fill the dough into the cake pan, pour the frosting on top, and refrigerate until set! Much easier indeed, not even a dehydrator is needed‼

Chef Message

Have fun and enjoy cooking!
Make yourself happy,
Make people around you happy and full,
Make the world better!
Make our future beautiful!!!
Yes, your choice of food does matter!
As yoga transforms you, I guarantee, so does good food to you and the world!